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Blueberry Cheesecake
Blueberry Cheesecake

Blueberry Cheesecake

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Crust
3 cups crushed graham crackers
4 Tbsp sugar
4 Tbsp margarine
Cheesecake
3 pkgs (8 oz. each) Kraft Philadelphia Cream Cheese, soften
1 cup sugar
4 eggs
1 tsp vanilla
Blueberry Sauce
4 cups blueberries (fresh, not frozen)
2/3 cup sugar
6 Tbsp lemon juice
2 Tbsp water
1 1/2 tsp cornstarch
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Let's Make It
1
Mix all ingredients for crust together. Line a 13 x 9 pan with crust mixture pressing down. Bake crust 10 minutes at 350 degrees F.
2
Mix all cheesecake ingredients together. Beat until smooth and then pour mixture into crust. Bake for 25 minutes at 325 degrees F. Let cool and then refrigerate.
3
Mix all sauce ingredients (except water and cornstarch) and cook mixture (over medium heat) until berries release the juice and mixture is smooth. Then add in the water and cornstarch and stir into berries and cook until mixture gets thick. Let cool.
4
When cheesecake and berry sauce are both cool you can pour blueberry sauce over the cheesecake or you can just spoon it on each serving as you serve it.
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